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Low-pungency-degree chopped capsicum chinense and preparation method thereof

A low-spicy yellow lantern chili technology, which is applied in the field of low-spicy yellow lantern chopped pepper and its preparation, can solve the problem that the taste and properties of fermented chopped pepper cannot be achieved, the quality and safety of chopped pepper cannot be guaranteed, and the problem of fermented chopped chili pepper cannot be guaranteed. Insufficient taste and other problems, to meet the needs of health and the pursuit of a better life, rich and authentic pickled pepper flavor, good taste and flavor

Pending Publication Date: 2019-12-03
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) The color and luster of the fermented chopped peppers utilizing the prior art is dull, and the fermented chopped peppers are not crisp, and the mouthfeel is relatively soft, which cannot reach the expected mouthfeel and properties of the fermented chopped peppers; Secondary toning and seasoning
[0007] (2) At present, the use of strains to ferment chopped peppers requires a lengthy pretreatment process for peppers. The fermentation process is complicated and the cost is high.
[0009] (4) In the prior art, the culture medium of the strain and the additives in the strain all need to be added in the chopped pepper, resulting in too many external additives in the fermentation process of the chopped pepper, so that the pepper flavor of the fermented chopped pepper is insufficient, The quality and safety of chopped peppers cannot be guaranteed

Method used

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  • Low-pungency-degree chopped capsicum chinense and preparation method thereof
  • Low-pungency-degree chopped capsicum chinense and preparation method thereof
  • Low-pungency-degree chopped capsicum chinense and preparation method thereof

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preparation example Construction

[0034] Such as figure 1 As shown, the low-spicy yellow lantern chopped pepper provided by the embodiments of the present invention and a preparation method thereof, the preparation method comprises the following steps:

[0035] S101, preparation of kimchi fermented liquid:

[0036] 1) Preparation of kimchi water:

[0037] Put 1000mL of cold boiled water into a cleaned 1.2L glass fermentation bottle, and add 70g of salt and 50g of sugar.

[0038] 2) Preparation of kimchi raw materials:

[0039] Wash 500g of cabbage, 50g of millet red pepper, 100g of white radish, 50g of garlic and 50g of ginger, cut into certain sizes, and dry until wilted.

[0040] 3) Pickled and fermented:

[0041] The dried raw materials are put into the kimchi fermentation bottle and pressed tightly, and the raw materials are submerged with water and the packing coefficient of the container is based on 0.8. After being sealed, it is fermented at 25-28° C. for 7 days and then ripened to obtain a kimchi ...

Embodiment

[0048] 1. Preparation of kimchi fermentation broth

[0049] 1.1 Preparation of pickle water

[0050] Put 1000mL of cold boiled water into a cleaned 1.2L glass fermentation bottle, add 70g of salt and 50g of white sugar.

[0051] 1.2 Preparation of kimchi raw materials

[0052] Wash 500g of cabbage, 50g of millet red pepper, 100g of white radish, 50g of garlic and 50g of ginger, cut into certain sizes, and dry until wilted.

[0053] 1.3 Pickling and fermentation

[0054] The dried raw materials are put into the kimchi fermentation bottle and pressed tightly, and the raw materials are submerged with water and the packing coefficient of the container is based on 0.8. After being sealed, it is fermented at 25-28° C. for 7 days and then ripened to obtain a kimchi fermentation liquid.

[0055] 2. Yellow lantern chili pickled with ingredients

[0056] Choose mature and non-rotten yellow lantern peppers, wash them, remove the stems, cut them into 0.5cm×0.5cm, weigh 1000g and put ...

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Abstract

The invention belongs to the technical field of reducing pungency degree by a biological fermentation method, and discloses low-pungency-degree chopped capsicum chinense and a preparation method thereof. The preparation method comprises the following steps: preparing pickle water, preparing pickle raw materials, pickling and fermenting; preparing pickle fermentation liquor; selecting mature and non-rotten capsicum chinense, cleaning, removing pedicels, slitting, weighing 1000g of the material, and putting the weighed material into a glass fermentation bottle; adding 50-80mL of the pickle fermentation liquor, 50g of white sugar and 70-90g of table salt, wherein 20g of table salt is reserved, uniformly mixing the materials, and spreading 20g of table salt on the surface of the capsicum chinense; and sealing the fermentation bottle, and fermenting the material at 25-28 DEG C for 30 days. The chopped capsicum chinense prepared by the method have the characteristics of low pungency degree,low salinity, low nutrient content in the chilies and the like. According to the invention, capsaicine content is reduced, and safe and low-cost fermentation can be carried out on capsicum chinense; the preparation process is simple, the fermentation stability is good, and the fermented capsicum chinense is rich in fragrance, balanced in nutrition, lasting in flavor and suitable for industrial large-scale capsicum chinense fermentation.

Description

technical field [0001] The invention belongs to the technical field of reducing spiciness by biological fermentation, and in particular relates to a low-spiceness chopped yellow lantern pepper and a preparation method thereof. Background technique [0002] At present, the closest prior art: as a kind of spice and condiment, capsicum is not only rich in nutrients, but also can play the role of adjusting fragrance, promoting appetite, and has certain anti-tumor effect, which is very popular among people. The spicy ingredients contained in peppers are mainly capsaicinoids, of which capsaicin and dihydrocapsaicin account for about 90% of the total amount of capsaicin, which are the main active ingredients in peppers and the main source of spiciness in peppers. Contains about 90% of the hot and hot feeling, and the level of its content directly affects the hotness of chili and chili products. The high spiciness of many peppers is the main reason for restricting the consumption o...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 刘素纯曾桦杨锦熹
Owner HUNAN AGRICULTURAL UNIV
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